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Well, I needed a recipe for non-dairy pesto, but this isn't what I was hoping for. I, too, thought the pesto came out too thin and oily. In addition, this called for too little garlic if you like a nice "bite" in your pesto, as I do. I'm going to keep looking.

For a much better recipe, search this site using the terms CLASSIC PESTO. This one is fairly similar to the 9/2002 Gourmet version which suffers similar faults. The recipe without modification calls for an excessive amount of oil, and the salt is approriate only if one uses coarse sea salt.

This is the best pesto recipe I've tried. I've cut back on the amount of oil, and have found that this recipe is better if the exact amounts are used. Additionally, I often grate some Asiago cheese and mix it into this pesto. Even my 3-year-old eats it!

I did not have the same success that the others had. I found that the olive oil was out of proportion to the other ingredients. I doubled the pine nuts which I toasted first, the salt and two cups of firmly packed basil leaves. I also increased the garlic 4 fold. With these adjustments I got the results that were personally pleasing.